Sadly, the Georgia peach crop for 2017 is estimated to be 80% down due to a warmer than average winter followed by a spring freeze, so I need to take advantage of what I can get my hands on before the supply dries up.
My jam is based on Marisa’s recipe from “Food in Jars“, although I tweaked the amount of cinnamon and nutmeg from the original recipe.
The jam turned out really well and will be a welcome reminder of this year’s crop when the limited supply disappears.
If you have any spare jam, you can use it to make a decadent treat: bellini truffles. Click here for the recipe.
Peach Jam
2 lbs fresh peaches, peeled, pitted and coarsely chopped
2 cups granulated sugar
Zest and juice of a lemon
0.25 tsp cinnamon
0.25 tsp nutmeg
3oz pack of liquid pectin
Put the peaches and sugar in a large non-reactive pan and stir well to combine. The peaches should start releasing their juice. Bring to a boil and add the lemon zest and juice, cinnamon and nutmeg. Cook over high heat for 15-20 minutes.
Add the pectin and and bring to a rolling boil for 5 minutes. The jam should have thickened. Remove from the heat.
Pour the jam into sterilised jars, leaving 1/2 inch of headspace and then process in a boiling water bath canner for 15 minutes. If you need to know more about water bath canning there is a good introductory guide on the Ball canning website.
Yield: Three 8oz jars